This was a dish I decided to experiment with on Saturday morning. We had a sweet potato and onion that had not yet had their fate decided and for some reason I was in the mood to do a little early morning cooking. Here’s what I used:

1 large garnet yam (or sweet potato), peeled and grated using either a cheese grater or the grater attachment on a food processor.

1 large yellow onion, chopped

salt and pepper to taste

2 eggs (per person)

Olive oil

1 clove of garlic, chopped

I first heated a large skillet over medium-high heat and added olive oil to the pan. I then sauteed the onion and garlic together until the onion was soft and translucent.

Once the onion was cooked, I added the sweet potato to the pan and let that cook until some of the pieces of sweet potato were getting a little crispy. I then used a spatula to flip the sweet potato over a bit. I then created four little holes in the pan and cracked the eggs directly into those spaces. I flipped the eggs over after about 2 minutes and then served–we each got 2 fried eggs and a bunch of delicious hash browns and we even had leftovers for the next morning! Delish 🙂